Carnation® Caramel Sauce Recipe -
Carnation(R) Caramel Sauce Recipe
  • READY IN 30 mins

Carnation® Caramel Sauce

Recipe by  

"Try this easy, foolproof caramel sauce. Drizzled over baked apples, waffles or vanilla ice cream it makes a simple dessert out of this world!"

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Original recipe makes 2 1/2 cups Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  1. COMBINE sugar and water in medium, heavy-duty saucepan; cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Continue to boil, without stirring, for 10 to 14 minutes, tilting pan occasionally to keep color even until mixture turns a deep caramel color. Remove from heat.
  2. STIR in sweetened condensed milk (mixture will foam up); do not scrape sides of pan. One tablespoon at a time, add 1/4 cup butter, stirring well after each addition. Stir in remaining butter and vanilla extract until smooth. Serve over ice cream, cake or fruit.
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Reviews More Reviews

Most Helpful Positive Review
Jun 04, 2005

TEN STARS! I have used this with Eagle Brand, Nestle, Walmart brand, Meadowbrook, fat free, etc, etc. It turns out EACH and every time. I would point out that if you have ever made homemade candy of any type, this recipe will be super easy! I can understand how everyone who rated this one low, did so. It is really easy to scrape the sides of the pan---but DON'T....this is what causes all that sugar on the sides to turn the sauce gritty. Also, don't let it turn too brown in color, this will make it taste burnt. You should take it off the heat about a minute after you notice the color changing. Be careful, once the color begins turning, it will go quickly! You will notice an awkward smell, but don't worry, it is not burnt....yet. The key is keeping your eye on it while it is cooking. One other thing, when pouring the milk in, it is helpful for me to add about 3 Tbsp and stir that in (since it foams up so much) and then when that is stirred in add a little more and stir and then add the rest. This recipe is the greatest!

Most Helpful Critical Review
Jan 25, 2003

This sauce is very thin. The flavor is okay, but I expected it to be thick. It also separates when you refrigerate it, so it has to be heated and stirred back together. I would not make this again.


37 Ratings

Oct 31, 2005

This is very good, and the recipe is easy to follow. I have passed this recipe up before because I was sure that the sugar mixture would burn during the long boiling time without stirring. Don't be scared! It doesn't burn- the sides of the pan get sticky and the mixture will stick (on the sides) when you pour in the milk- this is the reason you do not want to scrape the sides. Make sure you do not scrape the sides as you pour it out of the pan either. I found I had to boil for 12 minutes. If you follow the directions you will have a beautiful caramel sauce. I plan to use it for apple dipping tonight.

Dec 24, 2005

Why does your test kitchen want to come up with something so complicated that I had to throw it away before even finishing the recipe??? This sucked to put it as nicely as I can. When this failed miserably, I pulled out my mother's very simple caramel sauce recipe - which actually involved CARNATION, thus my harsh tone with you - 1 cup packed light brown sugar, 1 stick of better and one cup of Carnation Evaporated Milk - stir well over heat until the sugar dissolved nicely. Go back to what you have done best for many years - simple recipes that are timeless, foolproof and above all simple. I will avoid your recipes in the future.

Dec 04, 2008

Based on the review by Deneka (Dec 05), I tried making the sauce she described. Well, that was not a success. I just have sweet, buttery milk in a pan. Can't find another recipe elsewhere with the ingredients she gives that may give more instuctions.

Dec 06, 2008

Yummy sauce, once I stopped burning batches. Took 3x to get it right. But if course you have to pay close attention to it. I'd make it again.

Feb 07, 2006

I really loved the recipe. Made it for several friends coming over and we dipped homemade pretzels into the sauce, also used to drizzle in coffee drinks. Very versatile. Everyone asked for the recipe, and I was thankful I could give it to them from memory. Before I melt sugar though, for flan or what have you, I always butter a ring around the top of your pan, it will keep the crystals from sticking. (and though I've never tried otherwise, making caramel in a pan other than non-stick is SUICIDE! don't try it.) I've not made any other caramel sauce, so four stars is all I can reasonably give.

Dec 01, 2003

Turned out great, really good with vanilla ice cream, bread pudding (what I originally made it for), and just about anything else. Can vary flavors by using different extracts (I used rum flavoring for the sauce I put over bread pudding). -- 11/26/03 - Came back to edit because I've always made this recipe with Eagle brand; tried it today with Nestle and ended up with a slightly powdery texture that detracts from an otherwise tasty caramel sauce.


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  • Calories
  • 155 kcal
  • 8%
  • Carbohydrates
  • 26.2 g
  • 8%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 47 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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